Meet Local Foodie: James Marcotullio

Meet local resident James Marcotullio, a talented and beloved Westchester public high school teacher, as well as a passionate and gifted amateur cook.  I’ve been fortunate to have tasted Marcotullio's gastronomic talent several times, so I persuaded him to share his love and knowledge of food with the community in this first “Local Foodies” column.

One of four boys, Marcotullio was born and raised in White Plains to Italian parents.  Interestingly, he learned to cook from his father who did most of the cooking in their family.  His mother came from a well-to-do family in Rome, attended various boarding schools in Europe, and never learned to cook until after moving to the U.S. as an adult.  Marcotullio's father taught each of the sons how to cook and most of them still enjoy cooking to this day.  

With his heritage, Marcotullio especially enjoys cooking Italian food and has provided his recipe for Venetian seafood risotto.  Check out the video for a first-hand look at his risotto techniques.

Marcotullio resides in Katonah with his wife, Jacqueline Reilly, and two children, Mikaela and Ethan. 

Q&A with James Marcotullio

Patch:What inspired you to learn to cook?

Marcotullio: My own hunger and frequent trips to Italy.

Patch: What’s the worst thing you ever prepared?

Marcotullio: I once badly undercooked a Thanksgiving Day Turkey (oops.)

Patch: And the best?

Marcotullio: I once made a Tuna loin roast with Capers and red wine reduction that turned better than I expected.

Patch: Do you watch any cooking shows on a regular basis?

Marcotullio: Not really but I used to watch “Good Eats” with Alton Brown because he really explains the science of cooking.

Patch: Do you prefer cookbooks, food magazines or blogs to obtain your recipes?

Marcotullio: I don’t really use the exact recipes from any source but I look at all of them to get ideas.  If I had to choose, I would say cookbooks because they are often beautiful to look through.

Patch: Who is your toughest critic?

Marcotullio: My children.

Patch: Do you have a beloved cooking tool?

Marcotullio: I have a spatula I purchased at IKEA 10 years ago that I use everyday.

Patch: Where do you shop locally?

Marcotullio: When I want quality I shop at Fairway in Pelham or Scaglio’s but I shop at the Fresh Market in Mt. Kisco and Ms. Greens often.

Patch: Have you taken any cooking classes locally or while on vacation?

Marcotullio: No, but I would if I found something that inspired me. I would love to learn Asian cooking

Patch: Do you have a favorite local restaurant?

Marcotullio: I like the Blue Dolphin for a quick bite, Peter Pratt's Inn and Stone Barns for more serious eating.

James’ Seafood Risotto alla Venezia

Serves 6

 2 cups Arborio rice

 12-15 fresh, cleaned cockles

1-2 cups chicken stock

1-2 cups broth made from cooking scraps and shrimp skins

½ lbs peeled and deveined shrimp

½ lbs small scallops

1 cup asparagus

1 cup crimini mushrooms

¼ cup finely chopped carrots

¼ cup finely chopped celery

½ cup grated parmesan

¼ cup diced shallot

4 gloves minced garlic

½ stick butter

2-3 tbsp. EV olive oil

1 tbsp. salt, pepper,

3/4 cup dry white wine

Heat a large pot over medium-low flame.  Add the olive oil and 2 tablespoons of butter.  Add the shallot, carrots, celery and garlic, stir and cook until translucent, about 3-4 minutes.  Add the rice, and cook until translucent. Add the white wine and stir.  Simmer the wine and rice until the liquid is absorbed. Add enough chicken stock and broth to just cover the rice.  Stir frequently.  As the rice begins to get creamy and absorbs the liquid, add a little more stock and broth and stir.  Keep stirring to make the rice creamy.

When the liquid gets absorbed again, add more stock/broth as well as the mushrooms and asparagus.  Simmer and stir frequently.  Add the seafood along with more stock/broth.  Allow the seafood to cook through, becoming opaque. 

As the risotto gets creamy and the liquid continues to be absorbed, taste the rice to determine if it is cooked to al dente – creamy on the exterior but still a little firm in the center.  The entire process, from adding the rice and liquid, is about 30 minutes to al dente. At this point you can the remaining butter, parmesan, salt and pepper, plus additional liquid if necessary to make a wet, creamy risotto. Taste and adjust the seasoning if necessary. 

Download the movie